Rice and Bean Bowl Dinner

Sauté Rice and Beans: Heat a large skillet over medium heat. (1 minute) Melt butter in the skillet, then add the rice and black beans. Stir frequently until heated through, about 3 minutes. If the mixture seems dry, add a tablespoon of water at a time to reach your desired consistency. Remove from heat and set aside.

Prepare Avocado-Cilantro Sauce: In a blender or mini food processor, combine half of an avocado, 2 tablespoons of cilantro, and the fresh lime juice. Blend until smooth and creamy, adding water, a tablespoon at a time, to achieve a pourable sauce consistency. (2 minutes)

Assemble the Bowls: Evenly divide the rice and bean mixture among 4 bowls. Top each bowl with halved cherry tomatoes and fresh corn kernels. Sprinkle with kosher salt and ground black pepper. Drizzle each bowl with approximately 2 tablespoons of the avocado-cilantro sauce. Garnish with the remaining avocado slices and cilantro leaves. (5 minutes)

Garnish and Serve: Crush the tortilla chips and sprinkle about 1 tablespoon over each bowl for added crunch and a salty finish. Serve immediately and enjoy! (1 minute)